In present work,the volatile constituents of Curcuma longa L.,A.lancea (Thunb.) DC.,Foeniculum vulgare Mill,and Cinnamomun cassia Presl.have been analyzed by flash distillation/capillary gas chro-matography/mass spect...In present work,the volatile constituents of Curcuma longa L.,A.lancea (Thunb.) DC.,Foeniculum vulgare Mill,and Cinnamomun cassia Presl.have been analyzed by flash distillation/capillary gas chro-matography/mass spectrometry.The results are consistent with those obtained by conventional steam distillation extraction method.The optimum condition of flash distillation has been studied.The experimental results showed that this new technique proved to be a simple,rapid and efficient tool for microanalysis of volatile constituents of Chinese medicinal herbs.展开更多
HPLC and headspace-gas chromatography-mass spectrometry(HS-GC-MS)were used to investigate the content of saponins and volatile components in Chinese Shizhu Panax of different growth years.82 components were isolated f...HPLC and headspace-gas chromatography-mass spectrometry(HS-GC-MS)were used to investigate the content of saponins and volatile components in Chinese Shizhu Panax of different growth years.82 components were isolated from Chinese Shizhu Panax,69 components of them were successfully identified.They mainly contained monoterpenes,alkanes and sesquiterpenoids,of which sesquiterpenoids were the main components.The results indicated that the content of saponins in Chinese Shizhu Panax of different growth years was dissimilar and diverse.The content of total saponins can be enriched when properly prolonging the growth years of Chinese Shizhu Panax.However,the content of ginsenosides can reach the level in the fifth year according to Chinese Pharmacopoeia.The volatile components in Chinese Shizhu Panax of different growth years also differ in content,type and proportion of compounds to a certain degree.展开更多
Rosa x alba is cultivated almost exclusively for the production of aromatic water and fruits widely used as ingredients in some traditional food preparations sold commercially.Results of the proximate and elemental an...Rosa x alba is cultivated almost exclusively for the production of aromatic water and fruits widely used as ingredients in some traditional food preparations sold commercially.Results of the proximate and elemental analyses revealed that flowers exhibited higher moisture content while the dry matter content was higher in leaves.Total fat and ash was higher in fruits when compared with leaves and flowers.All studied organs were found to be rich in essential mineral such as K,Ca,P and Mg.Qualitative and quantitative analysis of the volatile oils revealed different composition patterns between organs.Linalool and geraniol were found as major constituents of the leaf oil whereas 2-phenethyl alcohol and eugenol were the major constituents of the floral oil.In contrast,fruits showed very distinct composition and alkanes/alkenes were found to have the major contribution.The present composition could justify the traditional use of Rosa x alba which could be considered as a potential source of essential minerals and volatile constituents.展开更多
The cellulase was used for extracting the volatile constituents of the Leonurus japonicus Houtt.The effects of the pH,the amounts and the fineness of cellulase were discussed.The average yield obtained was 4.05%.16 ch...The cellulase was used for extracting the volatile constituents of the Leonurus japonicus Houtt.The effects of the pH,the amounts and the fineness of cellulase were discussed.The average yield obtained was 4.05%.16 chemical components were identified by gas chromatography-mass spectrometry (GC-MS)method.The cellulase extraction (CE)method was made a camparison with distillation extraction (DSE)method.展开更多
To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter ...To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.展开更多
文摘In present work,the volatile constituents of Curcuma longa L.,A.lancea (Thunb.) DC.,Foeniculum vulgare Mill,and Cinnamomun cassia Presl.have been analyzed by flash distillation/capillary gas chro-matography/mass spectrometry.The results are consistent with those obtained by conventional steam distillation extraction method.The optimum condition of flash distillation has been studied.The experimental results showed that this new technique proved to be a simple,rapid and efficient tool for microanalysis of volatile constituents of Chinese medicinal herbs.
基金the National Key R&D Program of China(2017YFC1701200).
文摘HPLC and headspace-gas chromatography-mass spectrometry(HS-GC-MS)were used to investigate the content of saponins and volatile components in Chinese Shizhu Panax of different growth years.82 components were isolated from Chinese Shizhu Panax,69 components of them were successfully identified.They mainly contained monoterpenes,alkanes and sesquiterpenoids,of which sesquiterpenoids were the main components.The results indicated that the content of saponins in Chinese Shizhu Panax of different growth years was dissimilar and diverse.The content of total saponins can be enriched when properly prolonging the growth years of Chinese Shizhu Panax.However,the content of ginsenosides can reach the level in the fifth year according to Chinese Pharmacopoeia.The volatile components in Chinese Shizhu Panax of different growth years also differ in content,type and proportion of compounds to a certain degree.
文摘Rosa x alba is cultivated almost exclusively for the production of aromatic water and fruits widely used as ingredients in some traditional food preparations sold commercially.Results of the proximate and elemental analyses revealed that flowers exhibited higher moisture content while the dry matter content was higher in leaves.Total fat and ash was higher in fruits when compared with leaves and flowers.All studied organs were found to be rich in essential mineral such as K,Ca,P and Mg.Qualitative and quantitative analysis of the volatile oils revealed different composition patterns between organs.Linalool and geraniol were found as major constituents of the leaf oil whereas 2-phenethyl alcohol and eugenol were the major constituents of the floral oil.In contrast,fruits showed very distinct composition and alkanes/alkenes were found to have the major contribution.The present composition could justify the traditional use of Rosa x alba which could be considered as a potential source of essential minerals and volatile constituents.
文摘The cellulase was used for extracting the volatile constituents of the Leonurus japonicus Houtt.The effects of the pH,the amounts and the fineness of cellulase were discussed.The average yield obtained was 4.05%.16 chemical components were identified by gas chromatography-mass spectrometry (GC-MS)method.The cellulase extraction (CE)method was made a camparison with distillation extraction (DSE)method.
基金supported by the National Na-tural Science Foundation of China(Nos.32072348 and 31671825)the Open Project Program of Beijing Key Laboratory of Flavor Chemistry(No.SPFW2019YB01).
文摘To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.
